Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. Lean chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.
Crock-Pot Lemon Chicken & Greek Salad
Ingredients
For the chicken
- 4 bone-in (4 ounces or 115 grams each) chicken thighs, skin removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, minced
- 1 tablespoon + 1 teaspoon dried oregano
- 2 lemons, juiced
- 2 tablespoons crumbled feta cheese, divided
For the salad
- 4 medium (120 grams each) tomatoes, chopped
- 2 large (280 grams each) cucumbers, sliced
- 1/2 medium (55 grams) onion
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1/4 cup (40 grams) crumbled feta cheese, divided
Directions
Season chicken thighs with salt, pepper, garlic and oregano. Place chicken thighs into a small Crock-Pot. Pour lemon juice over chicken thighs. Set the Crock-Pot on medium for 4 hours.
While chicken thighs are cooking, prepare the Greek salad. Put tomatoes, cucumbers and onion into a bowl. In another bowl, whisk together olive oil and vinegar then pour this dressing onto the vegetable mixture. Toss to combine, and refrigerate until ready to serve.
Portion each plate with 1 cup of Greek salad and 1 chicken thigh. Sprinkle each chicken thigh with 1/2 tablespoon feta, and sprinkle each salad with 1 tablespoon of feta.
Nutrition Information
Serves: 4 | Serving Size: 1 chicken thigh (90–100 grams each after cooking) + 1 cup Greek Salad
Per serving: Calories: 301; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 103mg; Sodium: 375mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 3g; Protein: 24g
Nutrition Bonus: Potassium: 330mg; Iron: 9%; Vitamin A: 3%; Vitamin C: 72%; Calcium: 11%
Photo Credit: Demi Tsasis
